Today we are preparing pickled fish. It turns out something incredible! Real jam!
Ingredients:
3 carcasses of fresh mackerel
3-4 pcs. onions
3 tbsp. l. salt
1 tbsp. l. Sahara
0.5 cups vegetable oil
0.5 cups vinegar 9%
1 glass of water
3 bay leaves
1 hour l. ground black pepper without top
dill
Preparation:
1. Defrost the mackerel, but not completely, so it is easier and smoother to cut it. Cut the fish, remove the head, tail, entrails and black film in the abdomen. Cut into slices, but not too thin.
2. Prepare a clean jar with a lid or container.
3. Cut the onions into half rings, chop the dill.
4. Place the pieces of mackerel in layers in a container, sprinkling each layer of fish with a mixture of salt and sugar with ground black pepper. Between the layers of fish with spices, be sure to make the onion layers in half rings and sprinkle with chopped dill.
Add bay leaf if desired.
5. Boil water and cool. Mix vinegar, oil and water. Pour the mixture over the fish. Do not mix anything!
6. Close the dishes with a lid and put them in the refrigerator.
7. As soon as 4 hours have passed, you can try the mackerel.
The ambassador turns out to be a little spicy, and the fish with the aroma of dill simply melts in your mouth. So it's hard, almost impossible to break away.
Enjoy your meal!
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Thanks for reading to the end!